Recipe by LittleSpoon
Top Review by Karen=^..^=
I had to make these twice to get them where I wanted them. The first time I used twice the amount of milk and it was still so dry and crumbly, it was impossible to shape into cookies. I kept adding more peanut butter until they would stay together. The end result was a hard to handle dough, a somewhat dry and crumbly cookie with almost too much peanut butter flavor. The second time I made them, I went with my cookie making instincts and mixed them like so: Combined by hand the peanut butter (not melted or warmed), brown sugar, 1/3 cup of rice milk, baking powder and salt and whisked together until smooth. Then stirred in oats, then flour, then add 1/2 cup mini semi-sweet chocolate chips. I used a cookie scoop (Tbl size), flattened each one a bit with a cookie stamp and got about 30 cookies out of batch. They took 9 minutes in my oven. My Vegan daughter, nephew and brother really enjoyed them. Thanks for posting the recipe...it gave me a jump start in Vegan cookie baking.
- 1 cup all-purpose flour
- 1 cup old fashioned oats
- 1 teaspoon baking powder
- 1⁄2 teaspoon salt
- 1 cup creamy peanut butter
- 1⁄8 cup soymilk (or rice milk or almond milk, you may need a bit more for consistancy)
- 1⁄2 cup brown sugar
Directions See How It's Made
- Preheat oven to 375°F
- Lightly grease a cookie sheet.
- Combine flour, salt and baking powder in a large mixing bowl. Set aside.
- In a small microwaveable bowl, heat peanut butter in microwave for about 45 seconds or until soft.
- Stir in brown sugar and soy milk, adding enough soy milk to have a pretty milky consistency.
- Pour the peanut butter mixture immediately into the mixing bowl containing the dry ingredients.
- Mix until slightly moist. Add rolled oats. Continue mixing until well combined, you may have to add more soy milk as this batter will be thick. Drop by spoonfuls onto cookie sheet. Bake about 10 minutes.